Tagged as: BEETS

If you’re cooking this holiday season then I’m sure you’ve got ideas and menus swirling around in your head, mingling with all the other tasks on your list that need doing. I’m doing my usual –“keeping things simple,” which, you may recall if you’ve been reading for a while, is my [...] continue reading ->

This salad is a perfect way to use up the odd root vegetable or few that may be lying around your kitchen or fridge drawer. I’ve used red and gold beets, carrots and sweet potatoes here but winter squash, parsnip and turnips work really well too. As the title suggests this is also a great [...] continue reading ->

This time last year my friend Bianca suggested I make an all red salad for a Valentine’s dinner I was preparing. When I saw blood oranges, radicchio and baby beets at the store yesterday I was reminded of her idea and began gathering other ingredients that would turn shades of pink when combined with the [...] continue reading ->

I have been making this colorful bake since I first started cooking. When I first learned that tofu could be blended and flavored with just about anything, I began incorporating it as a topping for many different baked dishes.

I had promised a couple of weeks back to give you some recipes for simple grains to eat with all the condiments you now have in your fridge. Having cooked grains on hand makes it so easy to prepare healthy meals in minutes!

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